Warm Chicken Salad with Argan Oil

This is a very simple chicken and mango salad, and can be made with a good olive oil, instead of argan oil. But the argan oil gives it a slightly different, slightly Moroccan taste -- as well as adding lots of health benefits.

directions
Rub chicken breast with oil, and liberally sprinkle salt and pepper on both sides. Grill over medium-low heat for about 4 -6 minutes per side or until just cooked through; juices should run clear and an instant-read thermometer should register 165 degrees. Remove from heat and cool slightly. Cut into 3/4-inch dice and set aside.

Place greens, mango and peppers in a bowl. Coat with argan oil, and then add enough balsamic vinegar so that you can taste it -- but it is not too sweet. Toss to coat, and then add salt and pepper, and almonds. Add warm, diced chicken and toss. Serve immediately.